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POUURYHCXISE 
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POULTRY HOUSE 
EQUIPMENT 




THE COLLIS COMPANY 

MANUFACTURERS 

CLINTON, IOWA 

COPYRlGHT-1917 
BY THE COLLIS COo 






FOREWORD 



/Vj^UR consistent adherence to the policy of main- 
>^ taining the highest grade of workmanship and 
quality in our product has made the name of The 
Collis Company synonymous with all that's best in 
Poultry House Equipment. 

When you contemplate building a new poultry 
house, or change your present quarters, take the matter 
up with us. We can assist you and the service is 
GRATIS. 

We have some of the most efficient draughtsmen 
to be found anywhere who will gladly make blue prints 
or floor plans for you for the asking. Have our de- 
signers go into your building problem with you, it is 
not only a pleasure but it is a big part of our business 
to assist you. 

We can lay out a new plant in which there will 
be no lost motion and no unnecessary expense. We 
will also give you ideas on many little labor saving de- 
vices that will reduce your cost of handling. We are, 
also, conversant in the building of cooling rooms, freez- 
ers, etc., and we know our visit will save you money. 

Drop us a line— possibly one of our men is in 
your immediate vicinity when you write, and remember 
you are not obligated to us in any shape or manner— 
this service is absolutely without charge. 

©CI.A473452 



APR -7 1917 



THE COLLIS COMPANY, CLINTON, IOWA. 



Steel for Permanence 



Marvelous, indeed, is the scope of the Steel industry of to-day 
with its mammoth mills and countless ore mines working" overtime 
to supply this metal which is so rapidly replacing wood in this — our 
GREATEST commercial era. 

The wildest dreamer, or idealist, of any time, never conceived 
in the slightest degree of the many uses Steel would be put to and 
little did the poultry men of even five years ago imagine that the 
time was approaching when they too would make use of this con- 
crete material in the construction of Poultry House Equipment. 




FACTORY BUILDING COVERING 125,000 SQUARE FEET. 



THE COLLIS COMPANY, CLINTON, IOWA. 



CoUis "All Steel" Batteries 



Collis "All Steel" Batteries are not an experiment — they have 
l:)een put to the test and ha\'e been acknowledged as the perfect 1)at- 
terv bv the most critical. A\'e are practical poultry house supply 
people and our judgment told us long ago that this type of steel 
batterv would replace wooden equipment in all poultry houses, 
just as soon as the fact became known, that l)etter results were ob- 
tained with them. 

It took four \ears to perfect the Collis "All Steel" Battery, but 
today w^e have the highest development in steel battery construc- 
tion. Our equipment satisfies because it has an inventory value, is 
made along practical lines, and if gi\'en but ordinary care, it will last 
a lifetime. 

When you use the Collis "All Steel" Battery the death loss will 
be minimized — the percentage of culls will also be reduced to the 
minimum and you will get the maximum feeding gains. This is 
made possible l)y the fact, that they are large and airy — are sanitary 
— no breeding places for lice and mites and the feeder has a clear 
vision of the birds within, which makes it impossible to overcrowd 
any of the compartments. 

Every foot of space in your plant is valuable, it costs you hard 
earned dollars every day, year in and year out. And every foot of 
wasted space means actual money loss. Collis "All Steel" Batteries 
have increased the feeding capacity in all plants where it is used ap- 
proximately 50% over wooden equipment. 

You can not make an investment that will net you larger profits. 



THE COLLIS COMPANY, CLINTON, IOWA. 



BATTERY No. 1. 
Eight Compartments, Size 36x42x72. Capacity 72 head, depending on size. 



THE COLLIS COMPANY, CLINTON, IOWA. 




BATTERY No. 2. 
Sixteen compartments. Size 35x60x72. Capacity 112 head, depend 



ing on size. 



THE COLLIS COMPANY, CLINTON, IOWA. 




BATTERY No. 3. 

HYSON ROLLER BEARING WHEELS. 

Sixteen compartments, Size 36x60x72. Capacity 112 head, depending on size. 



THE COLLIS COMPANY, CLINTON, IOWA. 



Dolly Trucks 



A\ hen there is trucking to be done, such as loading or unloading 
of cars, or the handling of coops or boxes of poultr}'^ — also cases of 
eggs, you want trucks that are solid, that run easy, and are always 
ready for instant use, at the same time so constructed that thev can 
be stacked in small space wdien not in use. In designing the Collis "All 
Steel" lo\v-built Dolly truck we ha\"e kept these important points 
continually before us, and now offer you a truck that has met with 
instant appro\'al of the most critical men in the business- 

The Collis "All Steel" Dolly truck is constructed entirely of 
steel, the workmanship is of the same quality wdiich has made Collis 
"All Steel" Equipment noted for it's lasting qualities. 




DOLLY TRUCK, CHICKENS. 



DOLLY TRUCK, CASES OF EGGS. 




No. 2 
COLLIS STANDARD DOLLY. 



No. 3. 
COLLIS ROLLER BEARING DOLLY. 



THE COLLIS COMPANY, CLINTON, IOWA. 



CoUis "All Steel" Cooling Racks 



No. 1. 

You will find illustrated on page 10 the best Cooling Rack that 
has ever been produced. 

This rack is honestly made, has practical lines and is giving uni- 
versal satisfaction wherever used. The wire used is Spring Steel Wire 
which is the best obtainable, and which no other rack has but OURS. 
The large wheels are roller bearing which makes this rack easy to 
transport and the Sliding Spring Leg Holding Device is a patented 
feature that is ours alone and which no other manufacturer can pos- 
sibly give you. 

No. 2. 

On page 11 you will find a cut of the Collis "All Steel" Flat 
Rack which we have found advisable to design for those who wish to 
lay their birds flat to cool. 

The same general design has been carried out as in our No. 1 
Rack — the workmanship is of the highest grade, and the material 
the best that money can buy. 



Collis "All Steel" Cooling Racks are built to last. They are 
made in various sizes so as to permit passage through any width 
door. Be sure to investigate these racks — they will make YOU 
monev. 



THE COLLIS COMPANY, CLINTON, IOWA. 




No. 1 COLLIS COOLING RACK. 

Made in Three Sizes. 

, 180 Will Clear Door 45 Inches Wide. 
CAPACITY^ 150 Will Clear Door 34 Inches Wide. 
120 



10 



THE COLLIS COMPANY, CLINTON, IOWA. 




No 2 COLLIS COOLING RACK. 

Made in Two Sizes. 

Small Will Clear Door 34 Inches Wide. 

Large Will Clear Door 43 Inches Wide. 



THE COLLIS COMPANY, CLINTON, IOWA. 



Collis Duck and Goose Steamer 



Here is an innovation that is destined to alter tlie dressing of 
ducks and geese 1)ecause we have worked everything out for you and 
all \'ou need to do, is to follow the directions closely and you will turn 
out strictly dr}', nuniher one ducks and geese that will command top 
prices on any market. This steamer \v')\\ chamher three ducks or 
geese at one time. 

Do awa_\- \\-ith the resin and scalding method of old and adopt 
this st\'le of dressing — it sa\'es }ou exery feather and they are in a 
nice dr}' condition. All }ou need is to make the steam connection 
and \-ou are read}- to steam ducks. This steamer is nicely construct- 
ed and is ready for instant use on arrival. You can fill it \\'ith water 
and h}' regulating the steam pressure you will havQ uniform temper- 
ature of hot water for scalding poultry, it makes an admirable scald- 
ing vat and CA'er}- poultry house should ha^'e one. 

It }'ou are not e(juipped with steam in your plant, write us and 
we will tell }'ou where to get a small economical upright boiler that 
will handle this. With this steamer in your plant you can heat water 
instantly for an}- ])nr]30se. 

No more clouds of steam in your picking room with this steam- 
er in use. You can dress poultry or do any other work in the same 
room without being hindered by steam and condensation. Investi- 
gate this device at once. Number one ducks and geese are bringing 
premiums these days. 



THE COLLIS COMPANY, CLINTON, IOWA. 




COLLIS DUCK AND GOOSE STEAMER. 
Patents Pending. 



13 



THE COLLIS COMPANY, CLINTON, IOWA. 



Blood Cups, Knives and Shackles 



These necessar\' 1)ut inexpensive picking room accessories 
proved a boon in the dressing- of ponltry last year, becanse we are in 
receipt of a great many comphmentary letters from firms on how 
their general use. improved the appearance and increased the sale of 
their pack of ponltry. 

We make them for l)oth chickens and tnrkeys. They are made 
of the best material we can get and they give al)Solnte satisfaction: 

The Blood Cnp is weighted so as to hold the neck of the bird 
down straight and stiff, wdiich permits the free flow of blood. The 
Shackle, besides throwing the hips ont, which prevents rnbbing, al- 
so saves time and labor o\'er the old l)utton arrangement — while the 
Knife is the correct killing and bleeding knife, owing to its peculiar 
shaped blade. 

These articles have proven their worth and if you failed to use 
them last season, he sure and include them when ordering this year. 

Ask any dealer \\-ho uses them and he will tell you, that he 
would never dress poultry again \\ithout these accessories in his 
picking room. 



THE COLLIS COMPANY, CLINTON, IOWA. 






lOLUS COMPAM-r 




"^-^ 



Blood Cups, Knives and Shackles 



THE COLLIS COMPANY, CLINTON, IOWA. 



Feeding Tank Truck 



This feeding" tank on wheels has proven itself to be about the 
handiest thing yon can get into a poultry house in the equipment 
line ; it answers a great many purposes and wdien not in use as a feed 
mixing tank, it is used as a dump cart for manure and refuse. It can 
be instantly cleaned w^ith water and it, also, serves as a container for 
watering poultry, scrub1)ing floors, etc. 

This truck will always be found in use both winter and summer. 
It is durably made of heavy steel with the same degree of quality 
and exactness that goes into all Collis Equipment. 

A\'hether ordering Batteries or not — be sure and get at least 
one of these handy trucks. They hold 90 gallons of water and are 
practically indispensible. 

Wooden feeding trucks do not give satisfaction because they 
not only warp and leak, 1)ut they are also hard to keep clean, which 
often results in sour feed- 
Get our delivered price on this b^ecling Truck and }'OU will never 
even consider buildins; one \ourself. 




FEEDING TANK TRUCK. 
16 



THE COLLIS COMPANY, CLINTON, IOWA. 



Milk Feeding or Watering Bucket 

This bucket answers the dual purpose of l30th feeding and wat- 
ering" poultry and you can see by the cut that it is made up exactly 
right for either purpose, it is 14" high, weighs 5 lbs., and holds 4 
gallons of water. 

We have put a considerably heavier gauge metal into this buck- 
et than usuall}^ g"oes into pails of any kind and we positively guaran- 
tee it to stand your hard usage for a year. This bucket is heavily 
galvanized, which adds to its life and we will replace it gratis if it 
does not last you an entire year. 

Don't waste water and feed any longer, but have us supply you 
immediately. with these splendid, durable buckets. You can feed and 
water your poultry so much quicker with this bucket that its cost is 
saved in labor in almost the first operation. 




THE COLLIS COMPANY, CLINTON, IOWA. 



CoUis Disinfectant 



Poultry men exerywhcre now realize the importance of sanita- 
tion in their poultry houses for best results and if COLLIS DISIN- 
FECTANT is used freely and with full instructions, you will not 
only reduce the mortality and disease in your plant, but you will incur 
the everlasting gratitude of nearby residents to say nothing of your 
local board of health. 

COLLIS DISINFEC'J\\NT is an economical disinfectant, es- 
pecially adapted for poultry houses and it is shipped in barrels and 
half-barrels only. Order a barrel to-day and mix some of it in the so- 
lution every time you whitewash the coops or the walls. Spray or 
sprinkle it around on the lloors and kill the tlisease germs that linger 
there. You can't go ^\■rong on a disenfectant, if }'ou ])uy from us. 



THE COLLIS COMPANY, CLINTON, IOWA. 




THE COLLIS COMPANY, CLINTON, IOWA. 



Feeding and Watering Troughs 



Ex])erience has taus^iit us that tliere is only one successful Feed- 
ing' and AA'atering- 'J^rough, namel>' a one jiiece wooden trough such as 
illustrated below. 

Our wooden Trough is a strictly one piece trough and by that 
we mean that it is hewn out of a log in the "V" shape and it is not 
nailed together. 

Get our jiricc on this one i)iece trough — it will interest you. 




WOODEN MILK FEEDING TROUGHS— Any Length. 



20 



THE COLLIS COMPANY, CLINTON, IOWA. 



Wire Bottoms, Window Guards 

Let lis supply your needs in this line because we know just what 
you are looking for, and are in position to make attractive prices. 






21 



THE REMAINDER OF THIS BOOK IS 
DEVOTED EXCLUSIVELY TO THE 

POULTRY PACKING INDUSTRY 

AND CONTAINS SUGGESTIONS, 
ILLUSTRATIONS, CHARTS, SPECI- 
FICATIONS, ETC., THAT SHOULD 
BE OF ASSISTANCE TO YOU IN 
YOUR BUSINESS. :-: :-: :-: 



Contents: 



HOW TO KILL AND BLEED MARKET POULTRY. 

POULTRY RECEIVING ROOM. 

THE FEEDING STATION. 

THE PICKING ROOM. 

THE COOLING ROOM. 

GRADING AND PACKING. 

BOX SIZES AND SPECIFICATIONS FOR PACKING POULTRY. 



How to Kill and Bleed Market Poultry 



By M. E. Pennington. Chief Food Research Laboratory 
and H. M. P. Betts. 



Copied from Bulletin issued by U. S. Department of Agriculture. 

Bureau of Chemistry — Circular No. 61, Revised, 

Carl L. Alsberg, Chief of Bureau. 



INTRODUCTION. 



The problem of getting poultry to market in first-class condition, 
as determined by its appearance, flavor, and "keeping quality," is 
no longer the comparatively simple proposition that the farmer or 
poultry dresser found it in the days when cities were smaller and 
could draw upon their environs for a large share of the poultry which 
they consumed. At the present time the quantities of perishable food- 
stuffs of all kinds required by the cities are so great that their im- 
mediate vicinity can not supply the demand. Neither do the various 
parts of the country endeavor at the present time to supply either 
the quantity or the variety of perishable foods consumed in them, 
because economic conditions have made it advisable for certain sec- 
tions of the country, especially adapted to the production of certain 
kinds of crops, to raise these in much larger amounts than are needed 
for home consumption, and to send the surplus to the sections of 
nonproduction, or where a shortage prevails. Such a condition of 
affairs has led to the lengthening of the period between production 
and consumption. In order, therefore, that perishable produce shall 
still reach the market in good condition, it must be handled in such 
wise that deterioration will be checked as far as possible. To 
acomphsh this there have been developed railroad refrigerator cars, 
fast freights, cold-storage warehouses, and all that vast and com- 
plicated system on which depends the feeding of our populace the 
year round and the equalization of seasonal and regional overpro- 
duction. In spite of this system, however, if care of the product at 
the source of production is lacking, deterioration will occur before 
the product reaches the consumer. The California orange must be 
cut from the tree carefully and handled carefully if it is to travel 
with safetv from the Pacific States to the consumer in New York. 



23 



THE COLLIS COMPANY, CLINTON, IOWA. 



The Oregon raspberry must be picked at the proper stage of develop- 
ment and then kept cool if it is to be enjoyed by the people in Minne- 
apolis and St. Paul. The meat raised on our western prairies must 
be properly slaughtered, chilled, and maintained in a chilled condition 
if it is to feed the people of London- 
Just so it is with dressed poultry. It is is to reach the consumer 
with* the best of flavor and wholesomeness, the most attractive ap- 
pearance, and in the best possible state of preservation, it must be 
properly raised, killed, and dressed. Granting that the chicken has 
been bred and fed to be a good eating chicken and that it is ready 
for slaughter, the first step in the preservation of its good quahties 
is to starve it for twenty-four hours, allowing, however, a liberable 
supply of fresh, clean water during this period. The intestines of 
the bird having been emptied of food, the next step in the dressing 
of market poultry is the proper killing and bleeding of the fowl, 
and it is with this question that the present pul3lication is chiefly 
concerned. 

Evidences of Bad Bleeding. 

A very large proportion of the unsightly poultry in our markets, 
aside from the rubbing and tearing of the skins, is caused by an 
incomplete removal of the blood. This is evidenced by red dots 
which frequently occur where the feathers have been removed, 
especially over the thighs and wings; or by the small veins which 
are seen over the breast and in the angles of the wings, or larger 
veins, which mar the appearance of the neck. Generally it is the 
neck which show^s most plainly the presence of blood in the fowl, or 
that a wrong method has been used in cutting the blood vessels in 
an attempt to empty them. The neck is the first part to discolor, 
becoming first red, then bluish red or purple, and finally green as 
aging progresses. Often there are discolored areas on the sides of 
the neck close to the head which look like bruises. These are com- 
monly caused by the killer holding the neck of the bird when cutting 
the veins, and thereby preventing the blood from escaping. This 
question is so important, however, that it will be considered in detail 
later on. Not only are the results of bad bleeding observed in certain 
parts of the body, but the clear, bright color of the flesh for which 
every poultry dresser tries is never at its best unless the blood has 
been completely drained out. 

Market Loss Due to Bad Bleeding. 

At least 30 per cent of all the poultry coming into the New York 
market is incompleteh^ bled. Much of it is so badly bled that it results 
in a loss of from 2 to 5 cents a pound, as compared with the cor- 
responding poultry which is well bled and in good order. Aside from 

24 



THE COLLIS COMPANY, CLINTON, IOWA. 



the bad appearance of incompletely bled chickens, their keeping- 
properties are very inferior. The flesh loses its firmness sooner; its 
flavor is not so good ; the odor of stale flesh and finally of putrefac- 
tion comes sooner; and in every way the product is more perishable. 

Keeping Quality of Well and Badly Bled Chickens. 

A very careful study is now being made in this laboratory of the 
comparative periods of time that well and badly bled chickens will 
keep. This is being determined for every phase of their marketing — 
their condition after chilhng in the packing house ; when they reach 
the end of their railroad haul ; and when they have passed through 
the various channels of a large city to the consumer. The time re- 
quired for such a study makes it impossible to give the results of the 
vvork in detail at present. Certain salient points, however, stand out 
with such sharpness that it seems advisable to report them in a sum- 
marized form, that those who are engaged in the dressing and hand- 
ling of poultry may be able to profit by them at once. 

Study of Blood Vessels of Neck and Head. 

An anatomical study of the blood vessels of the head and neck of 
the chicken has been included in the investigation of the handling and 
marketing of dressed poultry in order to determine the best methods 
of bleeding and the reasons for the incomplete bleeding which is so 
prevalent. Heretofore there has been no description available of 
the number and location of the large veins in the neck of a chicken 
This lack of knowledge has resulted in much indiscriminate hacking 
and gashing of the chicken's mouth, all of which is frequently done 
to no purpose, because in spite of the many cuts the large veins which 
carry the blood often are not touched. 

"Cutting" to Bleed and "Sticking" to Brain. 

When the feathers are removed by scalding, the bird is killed by 
bleeding alone, hence the cuts to sever the veins are the only ones 
attempted, and if the attempt fails bad bleeding will surely result. 
If, on the other hand, dry picking is to be practiced, the birds are cut 
to bleed and are also stuck through the brain to paralyze the feather 
muscles. The latter operation is sometimes performed by running 
the knife under the eye at such an angle that its point will touch the 
skull midway between the eyes and a little behind them ; or the 
braining is accomplished by placing the knife about halfway down 
the groove in the roof of the chicken's mouth, and then thrusting it 
up until the knife reaches the top of the skull. The knife, as in 
sticking under the eye, should touch the brain in the back part of 
the skull. The point of the knife should then be twisted slightly, so 
that enough brain tissue may be destroyed to paralyze the bird and 
cause the feathers to loosen. If the "outside-stick" method is prac- 
ticed, practically no blood escapes. If, on the other hand, brainmg 

25 



THE COLLIS COMPANY, CLINTON, IOWA. 



inside of the month is adopted, the blood vessels in the brain which 
are cnt find an ontlet for their contents throng-h the knife hole. 
Bleeding from these vessels is, nnder any circnmstances, of assist- 
ance in obtaining" the best results, 
and where the neck vessels are 
missed the condition of the 
chicken is often g'reatly im- 
proved by the bleeding from the 
^ilWl I I'l, // y brain. 



Discussion of the Illustrations. 

Location of Veins. 

The location of the principal 
veins in the neck of the chicken, 
their relation to the skull, and 
the point at which it is desirable 
to make the cut for bleeding, 
are shown in the accompanying 
illustrations. Figure 1 shows 
the head and neck of a young 
cock about a year old. Two 
large veins (heavily lined with 
black in the figure ) run the whole 
length of the neck, one on each 
side, and unite by a "bridge- 
vein" which is just below and be- 
hind the ear. This vein, which 
connects the two others, does 
not run straight across but at 
an angle, so that it is farther 
front on the right than on the 
left side. If the feathers on the 
neck of a chicken are pushed 
aside, or, better still, if a molt- 
ing chicken with but a few 
feathers is observed, these veins 
can be seen at each side of 
the neck while the bird is alive. 

1.— External view of head and neck, eSpCCiallv if a little prCSSUrC is 

snowing position of veins. \„op<^v-ici.»i_% ii u, ^ i. ^ j^ 

used at the lower part of the neck so that the blood collects and 
distends them. It is important that the position of these veins be 
exactlv located on the neck of the live bird, since upon this infor- 




THE COLLIS COMPANY, CLINTON, IOWA. 



mation will depend very largely the proper guiding of the knife to 
the blood vessel. 

Figure 2 shows two sketches of a chicken's head from which the 
lower jaw has been removed. The lower jaw of the chicken is much 
longer than the beak. It runs back to a point just below the ear. 
where the hinged joint can be felt. The skin which makes the corner 
of the mouth and limits the length of the beak ends is indicated in 
the anatomical drawing marked "A." The skin and lower jaw_ have 
been cut away in order that the position of the veins which lie far 
back on the roof of the mouth and just below its surface may be seen. 
The groove which occurs in the roof of the chicken's mouth is a guide 
to the position of the blood vessel which it is desirable to cut, this 
point being behind and to the left of the end of the groove when the 
chicken is held head down and with lower side of the head uppermost 
The direction and position of the cut which is to sever the veins is 
shown in figure 2 to be on the left side of the chicken's head when in 
the position just described. Because the short blood vessel connect- 
ing the two long veins, which we have termed the "bridge," does not 
run straight but at an angle, the point just indicated is farthest front 
and the most easily reached by the knife. As stated before, these 
veins lie just below the skin of the roof of the mouth, hence a deep 
cut is not needed, neither is any amount of strength required for 
the operation. 

It will be observed that just in front of the line which indicates 
the point at which these veins are to be cut they divide into two 
small branches, the course of which is not further shown. This is be- 
cause thev very soon pass through small holes in the bone and go 
into the inside of the skull, and into the deep tissue, where they are 
quite safe from the killer's knife. If, then, these large veins are to be 
severed, the cut must be made far enough back to reach them before 
they penetrate the bones of the skull. On the other hand if the cut 
is made too far back and over the edge of the skull, as will be dis- 
cussed in connection with figure 2, B, much of the blood will settle in 
the loose tissue of the neck instead of running out of the mouth, 
thereby clogging the vessels and preventing complete bleeding, as 
well as making unsightly, discolored areas on the neck near the head. 
It is better to make one cut as shown in this plate rather than to 
cut the "bridge" in the middle or to cut each side vein separately, 
since this sometimes results in the clotting of the blood at the ends 
of the veins before the bleeding is completed. 

Anatomy of the Skull. 

From what has been said concerning the necessity of cutting far 
back in order to reach the point desired, it will be seen that it is 
necessary to know something of the position and shape of the bones 



THE COLLIS COMPANY, CLINTON, IOWA. 





THE COLLIS COMPANY, CLINTON, IOWA. 



of the chicken's skull and their relation to the external parts of the 
head. This information is given in figure 2, B. Dotted lines around 
the drawing of the skull show the position of wattles, comb, etc. In 
this sketch, too, is shown clearly the length of the chicken's jaw, as 
before mentioned. Its hinge will be found on the head of the live 
bird just below the ear. Still farther back there is a U-shaped 
depression in the skull into which fits the upper part of the spinal 
column. The spine is not shown in the sketch, but the bridge vein 
connecting the two large veins of the neck lies directly across the 
U-shaped depression. 

It can be seen by studying- this drawing how far back the knife 
must go if the veins are to be cut at the angle, and it will also be ob- 
served that when the)^ are cut in this position the knife will have a 
bony backing which will prevent it from going too deep, thereby 
obviating the spongy mass of blood in the neck tissues which was dis- 
cussed in connection with figure 2, A. This illustration also shows 
where the fingers can grasp the head of the chicken firmly and yet 
not press against the soft parts of the neck. Just above the angle of 
the jaw— that is, about at the chicken's ear — there is a smooth, strong 
area of bone large enough to support the thumb on one side and 
the forefinger on the other, and this is where the head should be held 
while killing. 

Position of Hand and Knife. 

Figure 3 shows the position of a chicken ready for killing and 
held by the feet in a U-shaped shackle. Notice that the thumb of 
the killer is pressed firmly down on the head just below and behind 
the ear in the space to which attention was called when discussing 
the bones of the skull. Here, too, is the hinge of the jaw. Pressure 
of the thumb on one side of this portion of the skull and on the other 
side at the same place with the forefinger, or with the forefinger and 
second finger, will result in opening the chicken's mouth and holding 
it open while the operator makes the cut to bleed. Held in such 
fashion, there is nothing to constrict the blood vessels, thereby pre- 
venting the blood from escaping even though these vessels be cut. 
The pressure against the jaw makes accurate cutting of the veins 
easier, since the bird can not close its mouth until the pressure is 
removed. Of course, care must be taken not to stretch the neck 
unduly, else the vessels will be pulled to such a narrow diameter 
that they are more difficult to find and also more difficult to empty- 

The position of the knife in the mouth, which is shown by the 
dotted line, needs no further explanation. The knife itself, how- 
ever, is very dififerent from that ordinarily used in the bleeding of 
chickens. The knife in common use is much too large, both too 



THE COLLIS COMPANY, CLINTON, IOWA. 



long- and too broad for the most successful work. Generally it is 
provided with a heavy handle, large enough to be grasped easily 
l)y a large, strong hand. As has already been observed in this dis- 
cussion, the heavy slashing inside the bird's mouth is not only fre- 
quentlv futile so far as cutting the veins goes, Imt is really harmful 
in that it makes a pathway for the entrance of bacteria and the con- 
sequent hastening- of the bird's decomposition. The operation calls 
for accuracv rather than for strength, and therefore it is desirable 
that the knife should have a smaller handle, which can not be gripped 
so hard. The blade of the knife should be about 2 inches long and 




Fig. 3. — Correct grasp of head at angle of jaw and position of small knife when cutting vein. 

one-fourth of an inch wide and of a heavy piece of steel, so that it 
will not bend. It is advisable, therefore, to have the back of the 
blade about one-sixteenth of an inch thick. It should be made of 
good, hard steel and ground to a sharp point with a straight cutting 
edge, the slope for the point being taken from the back rather than 
from the edge. The working space in the back part of the mouth of 
the chicken where the blood vessels lie is very small. Often the knife 
which is used by the killer is too broad to go into this space without 
cutting the sides of the mouth, and as for turning and guiding it, that 
is quite out of the question. 

30 



Examples of Bad Cutting. 

Ineffectual cutting", due to lack of knowledge of the structure of 
the chicken's neck and head, the use of force rather than skill on the 
part of the operator, and a knife ill adapted to the work which it has 
to do, is illustrated in figures 4 and 5 which show some of the most 
common types of cuts in badly bled chickens. A study of these illus- 




Fig. 4. — Location of cuts in mouths of badly bled chickens (lower jaw removed). 

trations indicates very plainly why these chickens are badly bled. 
The lower jaws from these heads were removed so that the position 
of the cuts could be noted Head A has had two cuts. One has run 
parallel with the connection between the two veins and very close to 
it but has not cut it, and another has run from the angle of the 
mouth to close to the point where the blood vessel on the left side 

31 



THE COLLIS COMPANY, CLINTON, IOWA. 



of the head breaks into the two smaller vessels and penetrates the 
bones of the skull. The only vessels which were cut in this chicken 
were the small superficial veins supplying- the roof of the month and 
from which the ])leeding- amounted to almost nothing. Head B 




Fig. 5. — Attempts at "cross cutting," showing veins untouched. 

shows a cut in the right direction but it did not go quite far enough 
back to reach the veins at their junction. Head A, in figure 5, shows 
the cross cut which is advocated by so many killers. In this case it 
was made too far front. Both of the large veins escaped and only 
the small vessels of the roof of the mouth were disturbed. "B" is a 
good illustration of indiscriminate cutting by a badly directed knife. 



THE COLLIS COMPANY, CLINTON, IOWA. 



which in all probabilit}'^ was far too large, since the upper cut extends 
all the way across the roof of the chicken's mouth and almost as far 
front as the beak. Another cut Avhich partly follows the groove in 
the roof of the mouth would indicate that the killer had tried to 
make a cross cut. 

Such examples of bad cutting might be multiplied indefinitely. 
Yet the general principle is the same and the result is the same — 
namely, a fowl which is not completely bled, which is unsightl}'', even 
in the packing house, and which deteriorates as a food stuff more 
rapidly than does the well-bled chicken under similar conditions. 

Summary. 

The facts which have been stated in the foregoing pages may be 
summarized as follows : 

(1) Grasp the chicken when killing by the bony part of the skull. 
Do not let the fingers touch the neck. 

(2) Make a small cut inside the mouth on the right side of the 
throat just where the bones of the skull end, using a narrow-bladed 
sharp-pointed knife. The direction of the knife is upward and 
toward the left when the bird is held head downward with the throat 
toward the operator while killing. 

(3) Brain for dry picking by thrusting the knife through the 
groove which runs along the middle line of the roof of the mouth 
until it pierces the brain in the back part of the skull, causing a 
loosening of the feathers. 

(4) For chickens use a knife the blade of which is 2 inches long, 
one-fourth inch wide, with a thin, flat handle, a sharp point, and a 
straight cutting edge. For turkeys the blade may be 2y2 inches long. 
Keep knives very sharp. 



THE COLLIS COMPANY, CLINTON, IOWA. 




MODEL PLANT AT CENTERVILLE, IOWA. 

Poultry Receiving Room 

This name implies l)ut very little, but here is where care should 
be exercised and a lot of carefnl grading done in the in-coming ship- 
ments of live poultry. Accurate weighing is, of course, essential but 
the weigh-master should also see that no sick or droopy chickens be 
permitted to go into the Feeding Station. 

Take no chances on disease ; if you see a chicken or two in an 
in-coming coop that does not look exactly right — take it in the pick- 
ing room and have it killed. It is better to have them dressed and in 
your packing room, even though they are number two's than to be 
increasing your shrinkage by having them die, and going out to the 
city dumps. 

Handle poultry of all descriptions in a gentle manner, and avoid 
bruises, discoloration s and broken wings, which only detract from 
their selling value. Poultry coming in your plant that is heavy with 
crop, should stand a dock in weight — this should be done, not only 

34 



THE COLLIS COMPANY, CLINTON, IOWA. 



because of the weight of the crop itself, but on account of the 
fact, that you have to wait for this mass to digest before you start 
milk feeding them, which makes this stock become your property 
for an unnecessary day longer. 

Have a special Battery for the white feathered hens and springs 
and do this, separating, when the stock is coming in the plant; small 
broilers should also be kept separate from the heavier stock because 
thev do better on feed in a Battery by themselves, than when they 
are thrown in with the heavy roasting chickens which crowd them 
away from the troughs at feeding time. 

Each and every day's business should be dated and lot num- 
bered, and this record should follow the stock clear through the 
plant to the packing room. 

Another important matter in the receiving room is to not over- 
crowd the Batteries intended for the feeding station. If business is 
but normal, have all the equipment in use and by that, we mean, 
that it is a poor policy to have half of your equipment empty and 
standing idle and the other half overcrowded with birds. Ten chick- 
ens in a compartment will do so well — eight will do better — but six 
will do still better; don't forget this, because it means money to you. 



The Feeding Station 



The FEEDING STATION need not necessarily be large, but 
it should be comfortable arranged, from a labor-saving, light and 
ventilating point of view. 

With this taken care of, the Equipment is the next consider- 
ation conducive to good results. We would say, that the Batteries 
and Feeding Trucks should be of STEEL — not only because of 
their being sanitary, but owing to the fact, that the best results are 
produced with them. 

The Live Poultry intended for- the Station should have the 
EAR MARKS of good FEEDERS, and, in a well regulated plant, 
this live poultry grading is done in the Receiving Room. It is 
THERE that the separating of the sick, roupy, black-feathered and 
various weights of chickens is done and not after it has reached the 
confines of the fattening room. 

The day was, when the milk feeding of poultry was surrounded 
by more or less mystery, but thanks to the U. S. Department of 
Agriculture, and others, it is being so simplified, that anyone with 
ordinary good judgment can to-day milk feed poultry profitably. 
Opinions and advice on this ART are still somewhat diversified, but 
what we offer is taken from our large and broad EXPERIENCE, 
and it is, therefore, of a practical nature. 

35 




MODEL FEEDING STATION EQUIPPED WITH COLLIS "ALL STEEL" BATTERIES. 

The number of times per day to feed depends largely upon the 
time of the year; where you are located, and what you are feeding 
for. From an economical point of view, feeding twice a day is best, 
as it requires less feed ; less labor and practically all of the food the 
bird consumes goes to account and is not wasted. We advise 
MOISTENING-UP the feed a few hours in advance of the feeding 
time, as it softens the feed, making ASSIMILATION easier. New 
stock going on feed should be given only water to drink, for the first 
four to six hours, as this lapse of time permits the digestion^ of the 
\\HOLE CORN and AN'HOLE GRAINS which are in their crops 
when they arrive from the shipping points. It is advisable to start 
this stock ofT on a milk feed diet rather slowly — their first two milk 
feeds should be fairly thin — increasing the solids as you go along. 
Feed in the early morning only what they will clean up in the course 
of an hour or an hour and a half, arranging to take their feed away 
by 8:30 A. M. Start the afternoon feed at around 3:30 P. M., de- 
pending of course on the length of the days and give them all that 
they will consume up to quitting time at night. Have the evening 
feed considerably thicker than the morning mixture, for the reason, 
that we figure almost all of the weight or gains are put on at night 
and, in order to do this they must have the solids to work on. 

GRIT is not at all necessary in the milk feeding of poultry and 
neither do TALLOAV and the many condimental TONICS pay for 
themselves, in increased gains over their cost. 



36 



THE COLLIS COMPANY, CLINTON, IOWA. 



We are asked— HOW MANY DAYS SHALL WE FEED 
OUR POULTRY? That all depends upon what is wanted and 
what you are feeding for. If the product is to be sold in competition 
with the best grades of milk fed poultry, it must be in good FLESH 
and it must have good COLOR. To do this, it has required at least 
ten da3^s' feeding. If only gains in weight are desired and no atten- 
tion paid to color, we would say — feed the stock from five to seven 
days. With the right kind of a ration in use, the shorter feeding time 
has been proven to have been the most profitable. We do not feel 
that it pays to feed poultry over ten days 1)ecause you can get the 
same results in ten days that you can get in fourteen days, taking 
everything into consideration. 

Poultry on feed cannot be watched too closely for evidences of 
SICKNESS and DISEASE. Don't try to doctor sick chickens — it 
is a mistake, and a loss of time and money. By paying careful at- 
tention, you can catch this stock before the DISEASE has made any 
appreciable headway. Dead Chickens going out in the dump, not 
only reduces your feeding- gains, but your bank account as well. 

Judgment in feeding poultry must be used in extremely HOT 
WEATHER, and it is advisable to supply some moisture on these 
days at noon. This is done by giving the stock a light thin feed of 
the regular ration — do not, however, give them such a quantity that 
it will appease their appetites for the evening meal because this is 
really the feed that does the good and, unless you can get your poul- 
try to consume a large quantity of feed at night, you are not going 
to be successful. The food should be removed from the TROUGHS 
when the stock is through eating and the troughs turned up-side- 
down in order to insure their cleanliness for the next feed. 

Other important matters in the milk feeding of poultry are to 
heat the feed when the weather is cold and avoid crowding in the 
compartments — use plenty of Equipment keeping the Batteries 
thinned down and you will be more successful. Keep the Station 
reasonably clean and be a free user of DISINFECTANTS, avoid 
DRAFTS and use every possible means of keeping that dread 
disease— ROUP— out of vour STATION. 




Collis "All Steel" Cooling Rack Full of Iowa Poultry — Station at Atlantic, Iowa. 



The Picking Room 



This particular department is fast becoming a source of grief 
and worry to the poultryman, owing to the scarcity of skilled and 
experienced labor, and the time is rapidly approaching when other 
means besides depending on transient pickers, will have to be em- 
ployed. The only solution of this problem, that we can see, is to 
train local talent in this work. The best plan is to employ a suffi- 
cient number of experienced killers, or ''roughers" who are expert 
bleeders, and then have the chickens finished up by boys or woman 
tippers. We are of the opinion, that this method or combination 
turns out the best work, and w^e look for it to be adopted generally in 
years to come. 

The PICKING ROOAl should be well lighted and it should be 
kept as sanitary as possible. The accompanying views or cuts show 
PICKING ROOM EQUIPMENT that is really worth while, and 
which should be in every poultry house. 

Great strides have been made in the dressing of poultry, but 
there still remains considerable room for improvement. Numerous 
books have been written and countless bulletins issued on "The 
Detrimental Effects of Poor or Improper Bleeding of Poultry." but 
it seems like an instructor is necessary to correct this evil, so we 
have made a chart which shows the location of the veins in the neck 
and head, and how to reach them with the knife and this chart will 
be found in the back of this book. AVe would advise, having it 

38 



framed and hung in the PICKING ROOM for educational pur- 
poses. The PICKING SHACKLE and BLOOD CUP have assisted 
wonderfully in improving the appearance of dressed poultry because 
the SHACKLE throws the hips out, which eliminates much of 
the rubbing and "barking" of the skin and the BLOOD CUP not 
only permits a free flow of blood, but it prevents the bird from be- 
coming "Blood Spotted," which is very unsightly and which can 
hardly be removed after it has dried. 

The saving of the feathers is quite an item and a little energy 
spent in this direction, occasionally, would not be amiss. While 
chicken wing, and tail, feathers bring out little more than the freight 
they should be saved because it can be done at no expense to you and 
they would possiblv come in handy, making up tonnage when ready 
to ship. 

A modern poultry plant never lays a dressed chicken down on 
its side until it is cooled and ready for the box in the packing room ; 
they keep them clean and, in order to do this, they use a receiving 
RACK in the PICKING ROOM, which is shown in the accompany- 
ing cut. The picker brings his poultry up and hangs it on this 
RACK for the inspector's approval; the chickens are hanging head 
downward and, of course are bleeding out all of the time. AVhile 
the inspector gives the picker the usual tally of credit — a boy is re- 
moving the blood clot in the mouth. He also removes the crop and 
wraps the head in paper and the poultry is ready for the COOLING 
RACK and the COOLING ROOM. 




COOLING ROOM EQUIPPED WITH COLLIS "ALL STEEL" COOLING RACKS. 
STATION AT CENTERVILLE, IOWA. 



THE COLLIS COMPANY, CLINTON, IOWA. 



The Cooling Room 

Packers of poultry ha\e differed somewhat on the question of 
cooling' ponltr}-. and the time was, when the general idea prevailed 
that the animal heat should be driven out slowl}'. A great many 
packers deemed it a(l\isa1)le to use a Pre-Cooling Room, at a tem- 
l^erature of from 50 to 60 degrees h'ahrenheit, for fresh killed ponl- 
tr}' to remain in for a few hours, immediate!)' after killing, but this 
practice is now being done away w ith largely and. the generally con- 
tention to-day is, that the animal heat should be extracted as quick- 
1}- as possible. This is now being accom])lished by having two sep- 
arate, low temperature rooms — one with a temperature of from 30 
to 40 degrees, which receives the fresh killed poultry, and where it 
is kept for from 3 to 4 hours before it is placed in the Cooling Room 
Proper, which is steadily maintained at a temperature of from 30 to 
3)2 degrees Fahrenheit for over-night cooling. This is still pre-cool- 
ing in a sense, but it is not being done with the idea of slow heat ex- 
traction ; the object being to maintain a uniform temperature in the 
regular cooling room, which would be impossible if warm fresh 
killed poultry were run in direct, as each truck load ^vould raise the 
temperature of the room, and likewise, the temperature of the 
cooled, or partly cooled birds — which feature is decidedly objection- 
able. The Cooling Rooms should be kept clean and dry and, if ne- 
cessary, electric fans should be used to promote circulation. The 
Steel Cooling Rack is unquestionably the best contriA-ance to cool 
dressed poultry on. because the birds not only do not touch each 
other, but the construction of these Racks permits the perfect circu- 
lation of air through the room, ^^'hen in doubt as to wdiether the 
poultry is thoroughly cooled — take the inside temperature before 
packing; select a large bird from the top bar of the cooling rack 
nearest the in-coming door and if it shows a temperature of less than 
34 degrees you are safe in packing them unless your haul is a 
long one. One must be exceedingly careful if the inside temper- 
atures are higdier than 34 degrees Fahrenheit and our advice would 
be. not to take any chances on shipping dressed poultry that is not 
properly cooled, and we would say — hold the car a day longer to be 
sure that the stock is in good condition in order to avoid it being 
"struck green" upon arrival at destination. 



40 



THE COLLIS COMPANY, CLINTON, IOWA. 




MODEL PACKING ROOM AT CENTERVILLE, IOWA. 

Grading and Packing 

The secret of successful and profitable sales, of box-packed, 
dressed poultry does not lie so much in the territory from which it 
is shipped as it does in the manner that it is graded and packed. It 
matters not how well fed or how nice it is dressed and cooled; if it 
is not graded properly, all of the other effects are lost. While poul- 
try is sold according to size, quality, condition, etc., APPEAR- 
ANCE is what really counts and, unless one displays his wares in a 
manner that is pleasing to the eye, his sales from a high market 
standpoint will be mediocre. A visit to the Eastern Markets proves 
to us that much of the poor showing made by some packers can be 
attributed to the boxes they pack in, and to the lack of grading for 
color. Nothing is more unsightly to the buyer and salesman, than 
twelve chickens in a box that is absolutely too large or too small for 
that class or weight. I^o get the proper effect, one should have a 
wide variation of classes as to weight per dozen birds, and snug fit- 
ting boxes for each weight or class. This would improve some 
packs of poultry to a wonderful extent and it would aid materially 
in the product bringing higher market returns. Irrespective of 
everything else the Grader should have a good eye for COLOR — for 



THE COLLIS COMPANY, CLINTON, IOWA. 



instance, ^■ou have no doubt noticed in opening l)oxes of poultry 
that tliere wonkl be probal)ly three \nri\s with a good hght color and 
three with a slightly yellower color in the to]) layer of six birds and 
while thev were all of No. 1 quality and salalde as such, the appear- 
ance could have been improved by making a division of the two col- 
ors and putting six of one shade on the bottom and six of the other 
shade on top. Marks of distinction such as j^retty stamped mono- 
grams on the boxes, celluloid or metal tags, together with printed 
head wrappers and parchment paper assist to a great extent in es- 
tablishing a demand and read)- outlet for one's poultry. The whole 
proposition simmers down to simply this — the man down East 
wants poultry that he in turn can sell, so there you are, the better 
von pack it the better your sales will be. Be careful, when jDacking. 
of the bird that is just on the line between a No. 1 and a No. 2 and 
our advice in this case is this — when in doubt, throw it out. follow 
this rule alwavs. 




THIS POULTRY INSPECTING OR CHECKING RACK IS MADE WITH A COUPLE OF 

OUR COOLING RACK BARS AND HAS MADE GOOD IN ALL PLANTS WHERE 

USED. WE SELL EXTRA BARS FOR THIS PURPOSE. 



SUGGESTIONS FOR 
BOX SIZES 

AND 

SPECIFICATIONS 

FOR 

PACKING POULTRY 



Box Sizes and Specifications for Packing Poultry 



Inside Dimensions 


Thickness of 


^umber 




Packing Instruct 


ions 




Box 
No. 


Lensth 


width 


Deplh 


Sides 


Tops & 
Bolloms 


Ends 


Cenlers 


Cleals 


Kind of Poultry 


WeishI of Each Bird 


Weljhl 
Per Dozen Birds 


2 


14 


13/ 


3/ 


Vs 


Vi 


H 






Chickens 


1 lb. to 1 lb. 


5 oz. 


12 to 15 tb. 


4 


15 


15 


3/ 


3/8 


H 


% 






Chickens 


1 lb. 6 oz. to 1 lb. 


10 oz. 


16 to 20 tb. 


6 


16 


16 


4/ 


/8 


Vs 


H 






Chickens 


1 lb. 11 oz. to 2 tb. 


1 oz. 


21 to 25 tb. 


8 

10 


17 
18 


17 
17/ 


5 
5/ 


/8 
/8 




/8 




•= 


Chickens 
Chickens 
& Fowls 
Chickens 


2 lb. 2 oz. to 2 tb. 
2 lb. 9 oz. to 3 lb. 


8 oz. 


26 to 30 tb. 
31 to 36 tb. 


12 
14 
16 
18 


27/. 
29/ 
31/ 
33 


16 
17 

18/ 
19 


3/ 
4 

4/ 
4/ 


/2 


Vs 

/8 

Vs 


/8 

Vs 

H 

5/8 


/8 
/8 
5/8 
/8 


e 
o 
1 


& Fowls 
Chickens 
& Fowls 
Chickens 
& Fowls 
Chickens 
& Fowls 


3 tb. 1 oz. to 3 tb. 

3 tb. 10 oz. to 4 tb. 

4 tb. 7 oz. to 5 tb. 
Over 5 lb 6 oz. 


9 oz. 
6 oz. 
6 oz. 


37 to 43 tb. 
44 to 54 tb. 
55 to 66 tb. 
Over 66 tb. 


20 


24 


14/ 


33/ 


/8 


Vs 


/s 


Vs 


«< 


Fowls 


2 tb. 9 oz. to 3 lb. 




31 to 36 tb. 


22 


25/ 


16 


4 


H 


3/8 


5/8 


H 




Fowls 


3 tb. 1 oz. to 3 tb. 


9 oz. 


37 to 45 tb. 


24 


27/ 


16 


4/ 


Vs 


Vs 


/8 


H 




Fowls 


3 tt). 10 oz. to 4 tb. 


6 oz. 


44 to 54 tb. 


26 


30/ 


17 


4/ 


'A 




/8 
5/8 


H 




Fowls 


4 tb. 7 oz. to 5 tb. 


6 oz. 


55 to 66 lb. 


28 


32 


18 


4/ 


5/ 




Fowls 


Over 5 tb 6 oz. 




Over 66 fb. 


30 


32 


26 


6 


/ 


3/8 


H 


Vs 


5/8x2 


Y. T. Turks. 


Under 1 1 tb. 






32 


32 


27 


7 


'A 


3/8 


H 


y& 


/8x2 


Y. T. Turks. 


11 to IS tb. 






34 


33 


28 


8 


'A 


3/8 


n 


■/ 


5^x2 


Y. T. Turks. 


Over 15 tb. 






36 


38 


24 


6 


/ 


H 


H 


/8 


^x2 


Hen Turks. 


Under 11 lb. This box also v 


sed for Geese 
[and Capons. 


38 


32 


25 


7 


/ 


H 


H 


5/8 


5/8x2 


Hen Turks. 


11 to 15 tb. 






40 


30 


19 


4 


/ 


H 


%■ 


5/8 




Ducks 


Under 5 tb. 






42 


31-. 


i 19/ 


4/ 


/ 


H 


y& 


Vs 




Ducks 


Over 5 tb. 






44 


12 


12 


5 


■/ 


H 


Ya 






Sciuabs 


5, 6 or 7 tb., per 


dozen. 




46 


1-*; 


. 12 


5'^j 


/s 


H 


Ys 






Sciuabs 


8 or 9 tb., per 


dozen. 




48 


'^ 


12 


6 


^8 


H 


Vs 






Squabs 


10 or 12 lb., per 


dozen. 





L 



HEAD WRAPPERS. 

40tb., No. 1 natural fibre 
paper (nianila.) sizes — Broilers 
— Il./x5/x6/. Roasting 
Chix., and fowls— 14/x7x7'/. 
Old Cocks and Light Young 
Toiu Turkeys. Hen Turkeys — 
17/x8/x9/. Old Tom Tur- 
keys— 20.x9/x9/. 



Box No. 


Box Lininiis 


12 


13/x24— lS/xl4 


14 


14/.X26— 16/xl4 


16 


15/x28— 18/X14 


18 


16/x29— 18/xl4 


20 


ll./x24— 14/xl4 


22 


12/x24— 15j4xl4 


24 


13/x25— 15j4xl4 


26 


15 x26— 1634x14 


28 


I.T.i^xiS— 17.vixI4 


30 


15j4x38— 25}^xl8 


32 


15-/x30— 26/xl8 


34 


16/.X42— 27/xl8 


36 


18>4x36— 23/xl8 


38 


15j4x38— 24/xl8 


40 


14j4x28— 18/xl4 


42 


15/x2&— 19 xl4 



Pack Old Cocks and all cull 
Poultry in Paper Lined Bar- 
rels, willi ]>aper between layers 
of birds. 



ALLEN 
PRINTI NG 
COMP AN Y 
C LI NTON 
IOWA 



LIBRARY OF CONGRESS 



002 838 810 fi 



